Ingredients
Makes 2-3 portions
Half a celeriac, peeled and diced about 2x2cm
A few sprigs of thyme and/or rosemary
2 pink lady apples, cut into wedges
A good drizzle of honey
250g cooked green lentils
1 small radicchio, washed and broken down into leaves
A handful of parsley leaves, washed
2 tbsp sherry vinegar or red wine vinegar
70g feta or goat’s cheese, crumbled
1 tbsp hazelnuts, roast and roughly chopped
Olive oil
Salt & pepper
Recipe
1. Colour the celeriac in a large frying pan with a little olive oil, salt and pepper over a medium heat. When starting to colour stir in some thyme and rosemary leaves, turn down the heat and continue cooking, stirring occasionally until the celeriac is tender
2. Colour the apples with a little oil in a large pan, turn down the heat and add 1 tbsp sherry vinegar, honey & thyme. Cook over a gently heat until the apples have softened
3. Mix everything together in a bowl including any pan juices from the apples, dress with the rest of the vinegar and a good drizzle of olive oil and spoon into bowls
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